Tuesday, December 29, 2009

Ginger Lovers Pumpkin Pie Extravaganza

Pumpkin pie has always been a favorite and I love ginger, too, so the recipe that K brought home with her to make seemed like a winner. The recipe comes from the November issue of Southern Living magazine. A regular crust is topped with a layer of a gingersnap-based crunch...

and then baked. A filling that includes sweetened condensed milk and sour cream, along with cinnamon ... and more ginger ...

is baked a short while, then topped with a pecan and brown sugar struesel around the edges of the pie. Once the filling bakes until set the pie cools on a rack.

Right before serving it gets decorated with a cinnamon and ginger spiked topping. I used real whipping cream (although the sweetened condensed milk and sour cream were non-fat versions) because I had some and everything goes better with real whipped cream.

This pie is outrageously good! I felt like I was channeling Paula Deen once the whipped cream was lavished on the crust edge of the pie and a sprinkle of cinnamon finished off the presentation. You could almost hear my Southern accent as I served Sweetie the first piece.

The pastry crust was crisp and golden, the gingersnap crust on top of that had absorbed some of the pumpkin mixture's liquid, so it was moist and a little chewy and full of ginger flavor! The filling (which I cooked less that the recipe suggested...I only baked it for 15 minutes before adding the struesel) was creamy yet firm enough to use a fork and not a spoon. The struesel added a nutty crunch and the whipped cream tied all of the flavors and textures together luxuriously. I left out the ginger cookie half rounds that were to adorn each slice...that was too much for me, which is a funny thing to say about such an over-the-top pie.

K and I baked the crust the morning of the Big Open House, but then had no time to finish it (part;y because the party went more than two hours past the planned time...but I wouldn't have it any other way since we were able to see so many of our friends and family that way) and she flew home the next morning, so I had to finish off the pie myself. I wish that I could just spirit a piece to her because it is really that good! This piece is for you, K!

If you make this pie, be prepared for compliments, requests for second helpings, and the need for small pieces. It is rich and intensely flavored in the best possible way.

Bake at 350 degrees F for 30 minutes (but if you are using a shallower pie pan, only bake for 15 minutes). Sprinkle Pecan Streusel around edge of crust. Bake 35 – 40 minutes or until set, shielding edges with aluminum foil during last 25 or so minutes of baking if necessary. If using, insert ginger cookie halves around edge of crust.

3 comments
:

OMG, this pumpkin pie looks incredible. No, not just incredible, phenomenal!! This is a must make for me. Also, your gingerbread cookies look beautiful..great royal icing work! Wishing you and yours a Happy, healthy New Year - OK - I'm still wiping drool off my mouth. I want this pie!!

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